Beginner's Box: Great baking potatoes

Baking gets the most flavor out of a spud, but not just any old spud. High starch content makes for puffier potatoes, most desireable for baked ones.

Jim Hillibish

Baking gets the most flavor out of a spud, but not just any old spud. High starch content makes for puffier potatoes, most desirable for baked ones.

Restaurant favorites are white Idahos (photo) and Russets. They should have smooth skins with no sprouts (eyes). Avoid old, wrinkly ones.

Wash the spud and poke a few fork holes in the top. Place on the rack of a 350-degree oven and bake for about 60 minutes or until it is tender to the touch. Serve with butter, sour cream, salt and pepper and a green topping such as parsley or chives.